Mexican

Sour Cream Chicken Enchilada's is for Dinner.

Sour Cream Chicken Enchilada's takes 60 minutes to prepare.

Sour Cream Chicken Enchilada's takes 40 minutes to cook.

Sour Cream Chicken Enchilada's makes 20 servings.

The ingredients for Sour Cream Chicken Enchilada's are:

La Victoria Green Taco Sauce, 32 tbsp
La Victoria Enchilada Sauce, 2 cup
Chicken Breast, no skin, 4 breast, bone and skin removed
*Daisy Light Sour Cream, 48 tbsp
Monterey Cheese, 8 cup, shredded
*Green Chili Peppers, canned, 1.5 cup
Jalapeno Peppers, 1 cup, sliced
Corn Tortillas, 20 tortilla, medium (approx 6" dia)
Onions, raw, 1.5 cup, chopped
Santiago's Green Chili - Hot - 1 Serving, 6 oz
Pam spray

Here is how you make Sour Cream Chicken Enchilada's:

Boil Chicken Breasts in water until completely cooked - run cold water until chicken is cooledMix together: 3 cups ff or lowfat sour cream, 1 cup onion, green chilies, jalapeno's and 3 cups monterey jack cheese - shred chicken and place in mix - stir till completely mixed togetherSauce: Mix Enchilada sauce, green chili sauce and Santiago's green chili together along with onion - heat till boil, then turn down and simmerPlace a small amount of sauce mix in two non stick, glass baking dishes - enough to cover bottom (this to stop sticking)Cook each cortilla in frying pan with Pam on both sidesPlace filling in each tortilla and roll, placing side by side in panOnce pans are filled, place remaining sauce over themBake for 30 minutes at 350Remove - add remaining cheese on top and place back into oven until cheese is melted (about six minutes)Remove and serveNumber of Servings: 20Recipe submitted by SparkPeople user ESLAUGHENHOUP.

The nutritional information for Sour Cream Chicken Enchilada's is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 354.5

• Total Fat: 18.9 g
• Cholesterol: 80.4 mg
• Sodium: 700.5 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 2.4 g
• Protein: 26.6 g

Sour Cream Chicken Enchilada's is Mexican cuisine.